Praline Ice
From The Dudley book of cookery and household recipes, 1909
Serve with Melba sauce separately.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
4703Calories
112 gProtein
230 gCarbs
393 gFat
Full nutrition (34 nutrients)
Calories4703 kcal
Protein112 g
Carbohydrates230 g
Fiber57 g
Sugars133 g
Total Fat393 g
Saturated Fat113 g
Monounsaturated Fat178 g
Polyunsaturated Fat56 g
Omega-30 g
Cholesterol482 mg
Sodium102 mg
Potassium3781 mg
Calcium1508 mg
Iron17 mg
Magnesium1253 mg
Phosphorus2449 mg
Zinc15 mg
Copper4.7 mg
Manganese9.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E116 mg
Vitamin K11 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)5.4 mg
Niacin (B3)17 mg
Folate200 mcg
Choline236 mg
Caffeine0 mg
Water344 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 49. The excerpt below is the record exactly as published.
PRALINE ICE Blanch one pound of Jordan almonds, free them from their skins and cut them lengthwise into thin shreds and allow them to dry. Mix four ounces of fine white castor sugar and the whites of two eggs with the strips of almond, but be careful not to break them. Place them on a baking sheet in a slow oven to 158 PUDDINGS AND SWEETS allow them to get caked together and to become a golden brown, turning them with a knife to allow them to be browned the same colour all over. They must be crisp and dry and brown. Whip one pint of thick cream
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